PINA COLADA QUICK BREAD

PINA COLADA QUICK BREAD 3 cups all-purpose flour ½ cup sugar 1 tablespoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt 3 large eggs, slightly beaten ½ cup (1 stick) butter, melted 1 can (20 ounces) crushed pineapple, undrained 1 can (15 ounces) cream of coconut 2 tablespoons Greek yogurt Topping remaining cream of coconut ½ cup coconut flakes, sweetened or unsweetened ½ cup sweetened coconut flakes, toasted Preheat oven to 350 degrees F. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and it's juice and ⅔ cup of cream of coconut and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist. Divide evenly among the 4 pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool loaves in pan for 10 minutes. Remove to wire rack and let cool before cutting and serving. For Topping In a small bowl combine cream of coconut, coconut flakes. Spread over cooled loaves. Sprinkle with toasted coconut, if desired. NOTES To toast coconut: Spread coconut evenly on a baking sheet. Place in oven at 350 degrees F, until golden brown. Stir several times. Bake for 5-7 minutes.